Sweet Potato Crostini
- 2 pounds deep orange sweet potatoes, peeled and sliced diagonally 1/4 in. thick and 3 to 4 in. long
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup diced pancetta
- 8 ounces cold brie cheese, sliced 1/8 in. thick
- 1/2 cup roasted salted pistachios, chopped
- 1 tablespoon chopped fresh thyme leaves
- Preheat oven to 350u0b0. Line 2 rimmed baking sheets with parchment paper. In a large bowl, toss sweet potatoes, olive oil, salt, and pepper to coat. Arrange in a single layer on prepared baking sheets and roast until browned on top, about 30 minutes. Flip slices over and roast until browned, another 20 to 30 minutes.
- Meanwhile, cook pancetta in a medium frying pan over medium heat, stirring often, until browned, 8 to 10 minutes.
- Cut brie in lengths to fit sweet potato slices. Set a piece of brie on each sweet potato slice and sprinkle pancetta and pistachios on top. Return to oven to melt cheese slightly, 4 to 5 minutes. Transfer sweet potatoes to a platter, then sprinkle with thyme.
orange sweet potatoes, olive oil, kosher salt, freshly ground pepper, pancetta, cold brie cheese, pistachios, thyme
Taken from www.myrecipes.com/recipe/sweet-potato-crostini-1 (may not work)